Holy cow, this is delicious. My favorite on warm crumpets or english muffins. The original recipe called for frozen rhubarb, I had no problem using fresh.
Ingredients:
1 pound rhubarb, sliced about 1/4" thick
1 1/4 cups sugar
1 ounce chopped crystallized ginger (about 3 tablespoons, if you don't have a scale)
1 teaspoon grated lemon peel - a splash of lemon juice will do in a pinch
Preparation:
Combine all ingredients in heavy medium saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium and simmer until jam thickens and mounds on spoon, stirring often to prevent scorching, about 20 minutes.
Without canning, it can be kept chilled in the refrigerator for a week or two. With this much rhubarb, guess I need to learn how to can.
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